The First Mess // healthy vegan recipes for every season »

Masthead header

banana split ice cream pie + a sweet surprise


This pie is so decadent and awesome, but oh, cool thing? It’s vegan, gluten, soy and sugar free. Straight up: you can’t just throw it together in 10 minutes and also put dinner on the table, squeeze in a 5k run, call your grandma to catch up, read a chapter in your summer book of choice (PS: here’s mine–it’s wonderful so far), maybe make up a small snack to tide yourself over and do a bunch of other things while the pie just happens.

This dessert takes planning, forethought and a bit of careful tending. You have to very delicately press the crust into the pan and remember to chill it once it cools. There is precise drizzling of chocolate sauce into the churning ice cream at the very end (no sooner, I mean it). Did you remember to chill the bowl of your ice cream maker overnight? And one of the cans of coconut milk? You gotta do that too. The coconut cream must be whipped right before you serve it because it has a tendency to run a bit. Also, remember to remove the pie from the freezer about 10 minutes before you want to serve it so that a possible run to the toolshed for a chainsaw doesn’t become a whole thing. Yes. This pie demands your mindfulness and attention. Is that so much to ask? It’s pie! Totally worth it.

Why the fuss? Once in a while, I like to roll up my sleeves and make something ridiculous and challenging, really absorb myself in the task of making food. Cuisine doesn’t have to be easy or quick or on the table in 30 minutes or less all the time. It’s good to get lost in the potential of it all, the improvements, the variations; aiming higher in the every day. This is important.

There is one resource I rely on rather heavily to challenge my cooking and how I approach food/cuisine. It reminds me that I shouldn’t ever get cocky about something I’ve created, that calling anything “authentic” is up for heated debate, that referring to yourself as a chef is probably guaranteed inappropriate at any time and that thinking a bit more deeply about what I’m making or serving is necessary, always. The images are unusual and sometimes harsh; not just pretty for the sake of it. I revisit its issues often, the ideas and frank opinions on the current plusses and minuses of food culture. The recipes range from seaweed burgers to multi-layered arnold palmer cakes to gnocchi made with instant ramen noodles. Every issue is at once a revelation and a slap in the face; a call to talk less, do more and make it better.

Have you guessed it yet? It’s Lucky Peach from the awesome people at McSweeney’s. A wonderful and close friend gifted me a 1 year subscription when it came out just because he knew I would love it. Since I’ve been feeling some extra goodness around here lately from all of you, I thought I would do the same. I will add that this little giveaway isn’t endorsed or sponsored by any external party. I’m just doing it because I love it and know that one of you will be just as inspired (and put in line in the best of ways) by its pages delivered quarterly to your doorstep.

How do you enter? I wanted to make it easy, so I’ll give you two completely non-strenuous methods: 1) just cruise over to my facebook page and “like” the photo I’ve posted of this fancy pie (so easy!). Yep, one little thumbs up could get you a one year subscription to the coolest food quarterly ever. 2) Going with the theme of generosity, leaving a comment here will get you an additional entry–why not, right? I’ll run this for one week (until July 5th) and will be choosing the winner from a hat. Whoop! (Now closed!)

Big love,
Laura

roasted banana split ice cream pie
serves: makes one 9 inch pie
special equipment: an ice cream maker
notes: The recipe for the ice cream makes a bit more than what is needed for the pie. Oops :) Cool thing: I had some caramel from these brownies and drizzled some onto the crust before I laid the ice cream in. Highly recommended!

crust (adapted from Roost):
1 1/4 cups almond flour
1/4 cup cocoa powder
1 tbsp agave nectar/maple syrup
2 tsp vanilla extract
1/4 cup melted coconut oil

roasted banana ice cream:
2 medium bananas, peeled and sliced (roughly)
1 tbsp melted coconut oil
2 (400 ml) cans of full fat coconut milk
1/3 cup agave nectar/maple syrup/raw honey + extra for roasting bananas
1 tbsp vanilla extract
small pinch of salt

chocolate sauce (this makes AMAZING chocolate shell-like coating for ice cream any old time):
1/3 cup semi sweet chocolate chips
2 tsp melted coconut oil

coconut whipped cream:
2 cans full fat coconut milk, chilled overnight
3 tbsp agave nectar/maple syrup/raw honey
1/2 tsp vanilla extract

Preheat the oven to 350 degrees F (you’ll have to raise it to 400 degrees F for the bananas).

Make the crust: Combine the almond flour and cocoa powder in a medium bowl and whisk together. Add the agave nectar, vanilla extract and coconut oil. Mix until thoroughly combined and the mixture holds together like wet sand. Press mixture into a 9 inch pie plate, trying to make the thickness even all along the sides and the bottom. Bake in a 350 oven for 10-15 minutes, or until slightly darker and dry/solid seeming. Cool crust thoroughly at room temperature and place in the fridge until ready for use.

Roast the bananas:  Raise the oven temperature to 400 degrees F. Place the sliced bananas on a parchment lined baking sheet. Brush the slices with the melted coconut oil and maple syrup. Roast for about 20 minutes or until bananas are very soft and caramelization is apparent (see photo). Cool bananas on the tray and set aside.

Make the chocolate sauce: Combine the chocolate chips and coconut oil in a small stainless steel or glass bowl. Place bowl over a saucepan with 1 inch of simmering water (double boiler method). Stir the chocolate chips until melted and a uniform mixture is achieved. Remove from the heat and set aside (NOT in the fridge!)

Make the ice cream: Combine the roasted bananas, coconut milk, agave nectar, vanilla extract and salt in a blender or food processor. Blend/pulse until bananas are dissolved into the mixture/not chunky. Pour this mixture into your ice cream maker and follow through with the manufacturer’s directions. Mine took about 25 minutes to achieve slightly firmer soft serve-like texture. In the last minute of churning, slowly pour the chocolate sauce in. It will harden immediately and form little pockets of chocolaty goodness.

Scrape the ice cream into the reserved pie crust. Smooth the top and freeze for a good 20 minutes to firm up the ice cream.

Make the whipped coconut cream: Remove the top layer of solid cream from the cans of coconut milk. Place into the bowl of a stand mixer. Add the agave/honey/sweetener of choice and vanilla bean seeds. Mix on medium-high speed, stopping and scraping down here and there. Mix until stiff, whipped cream-like consistency is achieved.

Assemble: Remove the pie from the freezer and top with the whipped coconut cream. Top with a few cherries for garnish if you like (I only do this to really drive home the banana split theme). Serve immediately.

You might also like…

raw chocolate cherry mousse cake + birthdays

It was my birthday this past weekend! We ran to the city for a couple of days and had a really wonderful time. A cozyView full post »

a rhubarb fool + unrelenting tartness

Cut one hot pink stalk. Dip the fresh-cut end into a bowl of sugar and take a bite. There’s an initial damp,View full post »

coffee pudding + morning ritual

I’m not a regular coffee drinker. A piping hot cup of earl grey is my drink of choice for most mornings: not tooView full post »

pin it subscribe tweet this post share on facebook email to a friend

Stunning pictures. Mouth-watering recipe. (as usual!). And what a generous and awesome giveaway! Thank you for all of it! : )

Ashlae28/06/2012 - 10:31 pm

Roasted banana split ice cream pie – ARE YOU KIDDING ME? I’ve said it once and I’ll say it again: you. friggin’. rule.

Now, if only we lived closer so I could snag a piece of that pie.

Kris28/06/2012 - 10:38 pm

This looks delicious! I’m going to make it this summer!

Shelley Specht28/06/2012 - 11:09 pm

Looks delish! I can’t wait to try it!

Susannah28/06/2012 - 11:43 pm

Swoon – looks perfect for summer. At the very least, i’ll be making this ice cream very soon. I love McSweeney’s too! Fingers crossed I’m the *lucky peach*!

Amani29/06/2012 - 12:57 am

This looks amazing! I’m loving roasted fruit in desserts right now. I made a roasted rhubarb coconut ice cream that had me over the moon!

Anouk29/06/2012 - 3:41 am

*Daydreaming* About a summer BBQ, with some lovely friends, out on our terrace (/still under construction/) and then getting this baby out of the freezer: instant happiness!

Katrina @ Warm Vanilla Sugar29/06/2012 - 6:35 am

This looks just awesome! Yum!

Jessy29/06/2012 - 8:20 am

This looks delicious, especially the combinationof grilled bananas and coconut milk.

thelittleloaf29/06/2012 - 10:17 am

I love love love that photo of the sticky roasted bananas – makes me want to dive into my screen with a spoon. Then all that cream adds a cool blanket of tranquility over the top of the whole thing – what a gorgeous dessert.

Kelsey29/06/2012 - 12:12 pm

Like a boss, Laura. YUM. Oh, and, everyone could use a little McSweeny in their life. ;)

Justine29/06/2012 - 12:38 pm

Never mind the giveaway — whoever gets to eat this pie is a lucky, lucky peach.

Jessie29/06/2012 - 3:30 pm

So wishing I had a piece of that right now! Delish!

Caroline29/06/2012 - 6:24 pm

Love this! Gorgeous.

emily von euw30/06/2012 - 12:34 am

beautiful! i love the photos, recipe and blog. keep it up.

Angie W30/06/2012 - 2:10 am

The roasted bananas look divine. I may have to make them by their lonesome.

autumn30/06/2012 - 6:16 am

Those roasted bananas look incredible. I’ve been wanting to try the coconut “whipped cream” method forever. It looks so light a fluffy atop this pie. Delicious!

Basil30/06/2012 - 7:21 am

Oh. My. Gosh. This look incredible! I don’t know why, but I have been wanting to make a pie sometime soon. This looks so perfect – I’ll just have to get some coconut!

Christina30/06/2012 - 10:17 am

I would love to win a subscription to Lucky Peach. Such a cool and quirky piece of art!

Amanda30/06/2012 - 8:33 pm

This dessert looks incredible. I cannot wait to make this. Also, I absolutely love Lucky Peach, I discovered it one lazy Sunday enjoying a Dirty Chai at Barnes and Noble- it is the most addicting magazine. I am incredibly jealous of your year subscription and of your amazing friend who go that for you, lucky you.

Laura01/07/2012 - 5:16 pm

Beautiful pie! Looks decadent and so delicious.

Kate01/07/2012 - 7:13 pm

I’ve thought a lot lately about roasting bananas, looking for that rich, deep flavor, warmed and gooey. I think this post is pushing me in that direction.

And that cake??? My gosh. What a beauty.

Hannah02/07/2012 - 12:21 pm

What I love best about this recipe is that I predict I will be using each magnificent sounding component individually as well. (Coconut whipped cream? Are you kidding me? How did I not realize this could be done?!).

Also, I love this: “I like to roll up my sleeves and make something ridiculous and challenging, really absorb myself in the task of making food. Cuisine doesn’t have to be easy or quick or on the table in 30 minutes or less all the time. It’s good to get lost in the potential of it all, the improvements, the variations; aiming higher in the every day. This is important.” So important.

Courtney02/07/2012 - 3:29 pm

This looks freakin’ awesome and I am cursing myself right now for not having bought the ice cream maker attachment for my kitchenaid yet. You had me at roasted bananas.

Nina04/07/2012 - 4:57 am

Thank you for this amazing recipe and post. Even though simple and quick meals can be very satisfying, I also think that more time consuming dishes are (already in the process of making them) the most rewarding and I would love to get inspired by the magazine just like you.

Cookie and Kate06/07/2012 - 10:26 am

Just returned from the tropics and I’m still drooling at the sight of creamy coconutty goodness. Teleport a big forkful of this pie to Oklahoma, will you please?

Happy Birthday to Me! |11/07/2012 - 2:44 am

[...] being in nature and hopefully blowing out 27 candles on something that is as delicious as this banana split ice cream pie from The First [...]

Ken21/06/2013 - 4:06 pm

Making ice cream come out right is usually the hardest part of the recipe, and this recipe makes this step look so easy. Also, the pictures are phenomenal.

Cheers,
Ken

Nathalie25/03/2014 - 1:02 pm

What if you don’t own an ice cream maker ? Will it work just to freeze tje banana/coconut mixture ?

Laura Wright27/03/2014 - 12:21 pm

Hi Nathalie,
David Lebovitz has some great instructions on making homemade ice cream without an ice cream maker here: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
-L

[…] No matter the label, almost all of us love dessert and I think that Banana Split Ice Cream Pie is the perfect way to end things. (Both a meal and this post.) I mean, bananas are roasted and […]

Your email is never published or shared. Required fields are marked *

*

*